Ingredients:
Crust:
- 150g almonds powder
- 150g cashew
- 150g pitted dates
Filling 1:
- 150g soaked cashew
- 500g kiwi
- 50ml maple syrup
- 125ml coconut oil
Filling 2:
- 150g soaked cashew
- 500g pineapple (fresh)
- 125ml coconut oil
- 50ml maple syrup
Filling 3:
- 150g soaked cashew
- 500g strawberries (I used them defrosted but fresh are even better)
- 125ml coconut oil
- 50ml maple syrup
Topping (decoration at your choice)
- kiwi, pineapple and strawberries
Utensils:
- springform cake pan with removable bottom (26cm as diameter)
- mixer/food processor with S blade
- blender
Directions:
- The day before, measure 3 pots with cashew for each layer and soak it in water over night.
- Put the ingredients for the crust in a mixer with an S blade and mix for 3-4 minutes until the dates are making the composition more consistent.
- Put the crust as a base for the cake, on the bottom of the springform pan.
- With a spoon, press well the crust and level it nicely on the bottom of the pan.
- Put it in the refrigerator for 15 minutes.
- Meanwhile prepare the first filling. First heat the coconut oil until becomes liquid (30-40ºC)
- Drain the cashew and add all ingredients for filling 1 in the blender.
- Blend for 5 minutes until you obtain a smooth cream.
- Take the pan out of the refrigerator and pour this composition over the crust. Layer it nicely with a spoon.
- Put the pan back in the refrigerator for 30-60 minutes.
- Prepare the second and the third filling in the same way with the correspondent ingredients.
- Take the pan out of the refrigerator again and pour the second composition over the crust. Layer it nicely with a spoon or spatula. Do not forget to place the pan in the refrigerator after each layer for 30-60 minutes.
- Slice the fruits for decoration and top your cake as you like.
- Return the pan back in the refrigerator for 30 minutes.
- Open the spring form and serve it. It should be stored in the fridge because at temperatures higher than 25º C it start to melt.
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